1) Demystifying Japanese Food: Why It’s Not as Complicated as You Think
Breaking the myth that Japanese cooking is difficult and only for professionals.
Great for food beginners, wellness audiences, and home cook communities.
2) The Kitchen as a Place of Healing
How everyday Japanese food supports emotional wellness—not as a diet, but as a way of living.
Great for: Wellness, mental health, and mindfulness platforms.
3) How Living with the Seasons Shapes Japanese Food.
Experiencing spring, summer, autumn, and winter through food rather than calendars.
Great for: Seasonal living, nature-driven cooking, cultural storytelling.
4) Why I Take Ingredients Seriously : Lessons from Amami Island
How living on Amami Island taught you that ingredients are living gifts shaped by the ocean, weather, and time.
Core message: Ingredients are not controlled: they are listened to.
Great for: Sustainability, slow living, chef philosophy, and nature-focused interviews.
5) Why I Don’t Separate Food from Life
Food as rhythm, memory, healing, and relationship.
You are what you eat.
Great for: Philosophy, wellness, Ikigai-style interviews.
6) What I Learned About Patience from Simmering Daikon
Dashi as a life teacher.
Great for: Mindfulness, Japanese wisdom media.
7) What makes your cooking different from other chefs?
What makes my cooking different is my use of what I call the “Magic of the Ratio.” Instead of complicated measurements, I teach simple, repeatable seasoning ratios that make it easy for anyone to recreate authentic Japanese flavors—no matter where they live.
8) Why Everyday Food Matters More Than Luxury Cuisine
Choosing miso soup over Michelin reataurant, and what that taught you about happiness.
Great for: Philosophy, lifestyle, values-based media.
9) From Homemade Birthday Cakes to Pastry Chef
How your mother’s rare homemade birthday cake sparked your lifelong love for baking.
Great for: Human-interest stories, women’s media, creator journey interviews.
10) How a Japanese chef was transformed by teaching in English.
Explaining simple things to beginners made your cooking clearer and kinder.
Great for: Education, communication, global teaching.
11) Why I Teach Authentic Japanese Cooking in English from Japan.
The rare perspective of sharing Japanese home cooking globally from inside Japan.
Great for: International media, cultural podcasts, global lifestyle shows.
12) What My YouTube Viewers Around the World Taught Me About Food
Emotional letters, family stories, healing through cooking.
Stories from Joan, Peter, Paul, Helen.
Great for: Global audience connection, emotional storytelling.
13) From a Small Pastry Shop to a Global YouTube Stage
Reinvention, long-term consistency, and building a global audience from Japan.
Great for: Creator economy, entrepreneurship, late-bloomer success stories.
14) My 30-Year Journey to Becoming a Cookbook Author
A dream that waited but never disappeared.
Great for: Book launch interviews, inspiration stories, legacy media.